0 (0)

Bake, Desserts

Campfire Marshmallow Bars

Campfire Marshmallow Bars
Mariah Tauger / Los Angeles Times / Prop styling by Joni Noe

Broiling the marshmallows right to the brink of charred gives these bars a smoky taste reminiscent of a campfire cookout. Keep an eye on the marshmallows through the oven door as you would with marshmallows over a fire — charred ... Read more

Total time: 30 minutes | Makes 2 dozen
  • 6 cups crisped rice cereal
  • 4 tablespoons salted butter, cut in slices
  • 1 bag (10 ounces) mini marshmallows

Step 1Position an oven rack 6 inches from the broiler element. Heat the oven to broil, on a medium setting, if possible, and turn on the oven light. Put the cereal in a large bowl.

Step 2Scatter the butter in a 13- by 9-inch cake pan and place in the oven to cook until the butter melts and its milk solids turn light golden brown, 3 to 5 minutes. Watch it carefully. Immediately remove the pan from the oven and carefully tilt it to evenly coat the bottom with the butter. Quickly spread the marshmallows in a single layer in the pan.

Step 3Return the pan to the oven rack and broil, watching the progress the whole time, until the tops of the marshmallows are very dark golden brown and the marshmallows are puffed, 2 to 4 minutes. Carefully and immediately slide the marshmallows out of the pan and into the bowl with the cereal. Leave behind any butter slicking the pan; don’t scrape anything out.

Step 4Carefully fold the marshmallow mixture together until the cereal is evenly coated. Scrape the mixture into the pan and press it in an even layer. Cool completely, then cut into 24 bars to serve.


S’mores Bars

After pressing the marshmallow treats into the pan, arrange 24 squares of milk chocolate in a 6-by-4 grid on top. Return to the oven and heat just until the chocolate has softened, about 1 minute. Cut 6 graham cracker squares into 4 smaller squares each. Press each square into a piece of chocolate.

Big Batch Campfire Marshmallow Bars

Follow the method above using a half sheet pan (17 by 11 inches) and 9 ½ cups crisped rice cereal, 6 ½ tablespoons salted butter and one 16-ounce bag of marshmallows.

Note: Make ahed: The bars can be kept in an airtight container for up to 3 days.


Clear chowder
Clear chowder

Mustards Grill's curried slaw
Mustards Grill's curried slaw


Chestnut-sage stuffing
Chestnut-sage stuffing

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Bake

Oven-Fried Apple Pie with Spiced Shortening Crust
Bourbon Pecan Pie With No-Roll Crust
Blood orange and rhubarb tart
Apple crisp